Sous Vide Pork Loin | Recipe by

Sous Vide Pork Loin with a Mustard and Cumin Crust, Grilled Asparagus and Lemon

Sous Vide Pork Loin with a Mustard and Cumin Crust, Grilled Asparagus and Lemon Pork
  • COOK TIME: 4 hours


  • 1 x 1 ½ Kg Pork Loin Eye
  • 4 tbsp Dijon Mustard
  • 4 tbsp Roasted Cumin Seeds, Ground
  • 1 tbsp Dried Oregano
  • 1 tbsp Smoked Paprika
  • 1 bsp. Dried English Mustard Powder
  • Zest of 2 Lemons
  • 75g Panko Breadcrumbs
  • 60g Finely Grated Parmesan
  • Olive Oil
  • Sea Salt
  • 2 Bunch Asparagus, Peeled and Blanched




Sous Vide Water Bath
Vacuum Packer
Vacuum Pouches
Chopping Boards
Kitchen Knives


This classic flavour combination works beautifully for a summer time party.


  1. Take the pork loin and place on a board
  2. In a small bowl mix the paprika, cumin, lemon zest, mustard powder, oregano, and a little sea salt
  3. Heavily brush the pork with Dijon mustard and then roll the pork through the dry mix
  4. Place the pork in a vacuum pouch, seal and cook in a preheated water bath at 63 degrees celsius for 3 ½ hours
  5. Mix the panko bread crumbs with the parmesan and season with a little salt
  6. In a sauté pan with a little hot oil sear the asparagus until golden and hot
  7. Take the pork from the pouch and again brush with a little Dijon mustard. Roll the pork in the breadcrumb mix
  8. Place the meat on a wire rack and roast in a preheated oven at 220 degrees celsius until golden brown
  9. To serve, carve the pork onto a plate and add a squeeze of lemon. Top with the charred asparagus

Chef’s Tip –

Why not try smoking the pork loin before cooking, or pack the loin with some sage stuffing before placing in the pouch.

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